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Okoman Sushi Restaurant

100 - 3355 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Okoman Sushi Restaurant has been inspected 10 times by Fraser Health Authority since April 11, 2024. The most recent inspection, on April 23, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on April 23, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on October 7, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 7, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 10, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2024. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings (appear new and recent) observed on bottom shelf between food container bins in dry storage room.
      • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
      • **Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • **Remove all items from the dry storage room. Inspect dry storage room for potential entry points (holes/ gaps/ cracks that are greater than 1 square cm). Seal all entry points.
      • **Inspect exterior of building and ensure that all potential entry points are sealed tightly.
      • **Maintain a high level of sanitation throughout the premises to minimize pest attraction.
      • [Correction Date: 23-April-2026]
      • - Operator states that pest control services are provided by a pest control company 2x/ month.
      • **Ensure that all areas of the premises are accessible for pest control services.
      • **Consult with your pest control company regarding further actions that should be taken to address apparent pest issue and prevent further pest entry and harbourage.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed sliced white onions, chopped
      • cabbage and sprouts stored at room
      • temperature measured at 15 degree C.
      • Operator stated all those food items were sitting
      • at room temperature for 4 hours.
      • Observed following items at 10 degree C inside the prep
      • cooler in kitchen:
      • Noodels (1 small container + 3 portions)
      • Beef (sliced)
      • Currey sauce (1.5 L)
      • Chopped garlic (700 g)
      • Salad mix
      • Salted shrimp.
      • Eggs (4 dozen)
      • Corrective Action(s): Operator discarded the above
      • noted items.
      • Ensurew that cold potentially hazarduous foods
      • are stored at 4 degree C or below to prevent bacterial
      • growth.
      • Operator discarded the above
      • noted items, eggs were removed
      • from the premises immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed no paper towel at handwashing sink
      • in front of POS.
      • Observed hand washing sink inside sushi prep
      • area blocked by cambro.
      • Corrective Action(s): Operator replenished the paper
      • towel and removed the cambro
      • at the time of inspection.
      • Ensure handwashing sinks are accessible at all
      • time and supplied with hot and cold running
      • water, liquid soap and paper towel.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed at folling
      • areas:
      • 1. Along the walls.floor and under the handwashing
      • sink at front sushi prep area.
      • 2. Under the shelves in dry storage area.
      • Date to be corrected by: April 17, 2026
      • Corrective Action(s): Rodent droppings indicates the
      • presence of pest . Operator to clean the
      • above noted areas and sanitize it with bleach
      • solution (1 tsp bleach and 1 L water).
      • - Monitor for any further pest activity.
      • - Follow the recommendations provided by the
      • pest control company.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed rodent droppings in the areas mentioned
      • above (violation - 304)
      • - Observed moist cardboard in the uncounter coolers of sushi prep area.
      • Date to be corrected by: April 17, 2026
      • Corrective Action(s): Operator to clean and sanitize
      • the areas mentioned above
      • for rodent droppings.
      • Unsanitary cardboard may attract pests and
      • prevents the proper cleaning and sanitation
      • of cooler.
      • Operator to remove the cardboards and clean
      • the cooler more frequently.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler inside kitchen measured at 6.4 degree C
      • Operator indicated that the cooler abor was
      • broken.
      • Date to be corrected by: Apr 17, 2026
      • Corrective Action(s): Fix the cooler door and
      • ensure it is maintaining 4 degree C or
      • below. Do not store any food items inside
      • the cooler until it is fixed.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Observed ant repellant spray and personal
      • medication stored on top of domestic fridge
      • and on prep counter in kitchen.
      • Corrective Action(s): Operator removed the above
      • mentioned items from prep area at the time of inspection.
      • Ensure that all personal items and chemicals
      • stored away from food contact surfaces and
      • food prep areas to prevent food from cross
      • contamination.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under shelving and a around bulk food containers on shelf surfaces in dry storage room.
      • - Under and behind freezer in dry storage room.
      • - Along floor/ wall edges in sushi bar.
      • - Under cooking equipment in kitchen.
      • - Deceased rodent observed between freezer and wall in dry storage room.
      • - Evidence of rodent nesting (shredded wood filling, paper) observed at corner of sushi bar counter and under POS among wiring.
      • Corrective Action(s): - Remove droppings, deceased rodent, and nesting material.
      • - Thoroughly clean above noted areas. Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Refer to Violation Code 306 regarding cleaning requirements.
      • **Continue to monitor pest activity. Report new and/ or increased pest activity to your pest control technician.
      • **Ensure all areas of the premises are accessible for pest control services.
      • [Correction Date: 12-Jan-2026]
      • Note: Premises switched pest control company since the last inspection. Pest control services are provided 2x/ month. Less pest activity observed throughout premises compared to the last inspection. Operator demonstrated that many holes/ gaps have been sealed by the current pest control company. Glueboards and traps placed throughout the premises empty at time of inspection. **Continue to work with pest control company and follow all recommendations.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - All areas listed under Violation Code 304.
      • - Grease accumulation under all cook line equipment (burners, grill, deep fryers).
      • - Floors and walls throughout kitchen, sushi bar, and dry storage room.
      • - Shelf surfaces in dry storage room.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on areas affected by rodent droppings.
      • **Continue to work on regularly maintaining a higher level of sanitation throughout the premises.
      • [Correction Date: 12-Jan-2026]
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Operator is not present. No staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): - At least one employee must have FOODSAFE Level 1 or equivalent when the operator is not present.
      • - Train and schedule employees accordingly.
      • - Visit www.foodsafe.ca for course availability.
      • [Correction Date: 05-Jan-2026]
      • Violation Score: 1
  4. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Gap between bottom of back screen door and floor observed.
      • - Gap between bottom of front entrance door and floor observed.
      • Corrective Action(s): - Install a doorsweep at back screen door and front entrance door to prevent pest entry.
      • **Gaps/ holes/ cracks/ openings larger than 1 square cm must be sealed to prevent pest entry.
      • [Correction Date: 22-Oct-2025]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Heavy grease accumulation observed around deep fryers stand edges.
      • - Grime accumulation observed under sushi bar handsink.
      • - Heavy grime and old rodent droppings accumulation observed under sushi bar beer dispenser.
      • Corrective Action(s): - Thoroughly clean above noted areas.
      • [Correction Date: Immediately]
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Rodent droppings observed on surfaces of sushi bar prep counter and service area tea station and dish storage area.
      • - Grime, food debris accumulation, and rodent droppings observed on storage container lids in dry storage room.
      • - Grime, food debris, and moisture accumulation observed on interior surfaces of food storage bins in dry storage room.
      • Corrective Action(s): - Thoroughly clean above noted areas. Remove grime, food debris, and rodent droppings.
      • - Once above noted areas are cleaned, SANITIZE all surfaces with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water).
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Low Temperature Chemical Sanitizing Dishwasher: <10 ppm chlorine residual detected with chlorine test paper.
      • Corrective Action(s): - Repair and/ or adjust dishwasher.
      • - Minimum 50 ppm chlorine residual required.
      • - Run all dishes and food equipment through dishwasher once it has been repaired/ adjusted and verified that chlorine residual is at least 50 ppm.
      • **Chlorine test papers available. Operator must check sanitizer daily before using unit. Ensure chlorine residual is at least 50 ppm before using dishwasher.**
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Cardboard box of whole cabbages stored directly on the ground under the dishwasher.
      • Corrective Action(s): - Relocate cabbages.
      • - Food must be protected from contamination at all times.
      • **Do not store food directly on the ground.
      • **Do no store food under the dishwasher or in the dishwashing area - high moisture area and potential contamination from dish water and/ or chemicals.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under and behind sushi bar equipment (shelves, coolers, freezers) along floor/ wall edges.
      • - Under, behind, and on shelving surfaces in dry storage room.
      • - Between and behind potato storage containers in dry storage room.
      • - Along sushi bar prep counter edges.
      • - Under beer dispenser.
      • - On counter surfaces where clean dishes and utensils are stored.
      • - Evidence of pest nesting activity observed in dry storage room - accumulation of shredded wall insulation and cardboard observed behind and under freezer.
      • Corrective Action(s): - Remove all droppings and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + water) on affected areas.
      • - Access points along back sushi bar wall and in dry storage room must be sealed. Gaps/ holes/ openings larger than 1 square cm must be sealed to prevent potential pest entry.
      • - Maintain a higher level of sanitation throughout the premises to minimize potential pest attraction. *Refer to Violation Code 306*
      • [Correction Date: 07-Oct-2025]
      • **CLOSURE ORDER ISSUED**
      • Note: While premises has regular pest control services, operator must ensure that follow-up with the pest control company is conducted so that deficiencies that may be causing pest issues are addressed and corrected.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - All areas listed under Violation 304.
      • - Food and grime accumulation on interior surfaces of all coolers.
      • - Grease accumulation under all cook line equipment.
      • - Grime and food debris accumulation under and around dishwasher and 2-compartment sink.
      • - Grime accumulation on dishwasher drainboard surfaces and 2-compartment sink surfaces.
      • - Surfaces of all coolers, shelves, and containers inside dry storage room.
      • - Accumulation of moisture and dirt on surfaces of potato storage bins in dry storage rooms.
      • - All counter surfaces where tea is prepared and dish storage area.
      • - All counter surfaces in the sushi bar area.
      • - Floors throughout the premises, especially under equipment and shelving units.
      • - Grime accumulation on floor/ wall edges throughout the kitchen, storage room, and sushi bar areas.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - Use chlorine bleach (1 tsp chlorine bleach + 1 L water) on areas affected by rodent droppings.
      • **A higher level of sanitation is required to minimize potential pest attraction and food sources for rodents.
      • [Correction Date: 07-Oct-2025]
      • **CLOSURE ORDER ISSUED**
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Low Temperature Chemical Sanitizing Dishwasher: <10 ppm chlorine residual detected with chlorine test paper. Chlorine is only detected when an employee continuously primes the sanitizer line during dishwasher cycle.
      • Corrective Action(s): - Minimum 50 ppm chlorine residual required at the end of each dishwasher cycle. Unit is not intended to be continuously primed during dishwasher cycle.
      • - Repair and/ or adjust dishwasher.
      • [Correction Date: 07-Oct-2025]
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Low Temperature Chemical Sanitizing Dishwasher: 0 ppm chlorine residual detected with chlorine test paper.
      • Corrective Action(s): - Minimum 50 ppm chlorine residual required.
      • - Repair and/ or adjust dishwasher.
      • **Chlorine test papers available - check sanitizer residual daily before use. Ensure that there is minimum 50 ppm chlorine residual before using.
      • [Correction Date: Immediately]
      • Note: Operator able to correct violation immediately at time of inspection. Operator stated that sanitizer line was not connected properly and was adjusted at time of inspection.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink not accessible. Food equipment stored in handsink basin, thus blocking access.
      • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels to facilitate handwashing proper handwashing practices.
      • - Remove all items from handsink basin.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Opened bags of bulk dry ingredients observed inside dry storage room.
      • Corrective Action(s): - Store all bags of bulk dry ingredients in clean, tight-lid, rodent proof containers constructed of food grade materials.
      • **Food must be protected from contamination at all times.
      • [Correction Date: 13-Jan-2025]
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Operator has not developed an acceptable Food Safety Plan.
      • Corrective Action(s): - Develop and submit a Food Safety Plan for review.
      • [Correction Date: 15-Feb-2025]
      • **This is an outstanding violation.**
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under and behind sushi bar equipment (shelves, prep coolers, freezers) and along floor/ wall edges.
      • - Under and behind cook line equipment.
      • - On shelving inside dry storage room.
      • - Evidence of pest nesting observed in sushi bar area beside sushi bar freezers - accumulation of torn up wall insulation on and around glueboards.
      • Corrective Action(s): - Remove all droppings and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on all affected areas.
      • - Locate hole/ access point in sushi bar area and seal. Seal gaps/ holes/ openings larger than 1 square cm to prevent potential pest entry.
      • - Maintain a higher level of sanitation throughout the premises to minimize potential pest attraction.
      • [Correction Date: 20-Jan-2025]
      • Note: Regular pest control services provide by a pest control company.
      • **Review all
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - All areas listed under Violation 304.
      • - Food debris and grime accumulation inside kitchen 4-door coolers.
      • - Grease and food debris accumulation under cook line equipment.
      • - Grime and food debris accumulation under and around dishwasher and 2-compartment sink.
      • - Floors and surfaces inside dry storage room.
      • - Floors and surfaces in sushi bar.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • **A high level of sanitation is required to minimize potential pest attraction and harbourage.
      • [Correction Date: 20-Jan-2025]
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: - Operator has not developed an acceptable Sanitation Plan.
      • Corrective Action(s): - Develop and submit a Sanitation Plan for review.
      • [Correction Date: 15-Feb-2025]
      • **This is an outstanding violation.**
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Rodent droppings observed on and among serving dishes, trays, and cutting boards in sushi bar area.
      • - Rodent droppings observed on food equipment in sushi bar area.
      • - Rodent droppings observed among food equipment/ service items in waitress station.
      • Corrective Action(s): - Wash and sanitize ALL dishes, utensils, and food equipment that are stored in the sushi bar and waitress station areas.
      • - All items that can fit into the dishwasher must undergo a dishwasher cycle.
      • - Items that cannot fit into the dishwasher must be manually washed and sanitized:
      • 1. WASH with detergent and hot water.
      • 2. RINSE with clean hot water.
      • 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water).
      • 4. AIR DRY
      • - Clean and sanitize all storage shelves.
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Operator has not developed an acceptable Food Safety Plan.
      • Corrective Action(s): - Develop and submit a Food Safety Plan for review.
      • [Correction Date: 01-Nov-2024]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Accumulation of rodent droppings observed in the following areas:
      • - On prep counters and prep surfaces at sushi bar.
      • - On dish storage shelving, between dishes, and on dishes.
      • - Under all sushi bar equipment.
      • - On storage equipment in sushi bar.
      • - On, between, under, and behind sushi bar food equipment (rolling cart, prep coolers, freezer, etc).
      • - In dry storage room - on, under, and between shelving.
      • - Along floor/ wall edges in dishwashing area.
      • - On and along shelves in waitress station.
      • 2. Heavy fruit fly activity observed in sushi bar (sake/ alcoholic beverage storage area) and surrounding shelves.
      • Corrective Action(s): 1. Remove rodent droppings. Clean and sanitize above noted areas. Use 100-200 ppm chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • 2. Remove all food and spilled beverage accumulation in sushi bar area. Clean and sanitize all surfaces. Use 100-200 ppm chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - The following conditions may allow potential pest attraction and harbourage:
      • - Gap between bottom of back kitchen door and ground.
      • - Moisture accumulation under sushi bar plumbing fixtures and dishwashing area plumbing fixtures.
      • - Spilled food debris accumulation in sushi bar, waitress station, and dry storage room.
      • - Collection of miscellaneous items in dining room.
      • - Holes/ gaps/ cracks throughout the premises, especially at hard to reach areas near walls, under/ behind equipment.
      • - Cardboard used to line various surfaces throughout the premises.
      • Corrective Action(s): - Install a doorsweep to close gap at back kitchen door.
      • - Maintain a higher level of sanitation throughout the premises. Remove and clean up all spilled food as quickly as possible.
      • - Do not use cardboard to line floors/ shelves/ surfaces.
      • - Seal all holes/ gaps/ cracks that are larger than 1 cm throughout the premises.
      • - Remove miscellaneous items that are stored in the dining room. Organize storage area.
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring.
      • - All food must be stored in durable, tight lid, rodent proof containers that are constructed of food grade materials.
      • [Correction Date: 01-Oct-2024]
      • - Operator reports that premises is serviced monthly by a pest control company.
      • **Ensure all areas of the premises are accessible for pest control service.
      • **Consult with your pest control service technician regarding potential entry points - block/ seal potential entry points.
      • **Follow all recommendations provided by your pest control service technician.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Entire sushi bar area - floors, walls, food contact surfaces, shelves, food equipment.
      • - Entire waitress station area - floors, walls, shelves.
      • - Food debris and dirt accumulation in dry storage room - under, on, between, and behind all shelves and freezer.
      • - Moisture and dirt accumulation under dishwashing area (sinks and dishwasher).
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - Areas where food or food equipment are normally stored (e.g. shelves) must also be sanitized.
      • [Correction Date: 01-Oct-2024]
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: - Operator has not developed an acceptable Sanitation Plan.
      • Corrective Action(s): - Develop and submit a Sanitation Plan for review.
      • [Correction Date: 01-Nov-2024]
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: -Provide acceptable written food handling procedures.
      • Develop and submit a Food Safety Plan for review.
      • Date To Be Corrected By - 31-May-2024
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas :
      • - Food debris and rodent droppings in dry storage room
      • - Rodent droppings in sushi bar area
      • - Grease accumulation around cooking equipment.
      • - All other surfaces and hard to reach areas.
      • - Clean above noted areas.
      • - Use chlorine bleach solution (1 tsp bleach + 1 L water) on
      • areas where rodent droppings have been noted.
      • - Repair missing baseboard areas in sushi bar area (especially
      • floor/wall joints) to facilitate cleaning.
      • Date To Be Corrected By: 19- April- 2024
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Broken/cracked /lifting/buckling tiles on entire
      • sushi bar counter food preparation area.
      • -->Repair and/or replace. Food contact surfaces
      • must be smooth, non absorbent, easily cleanable,
      • and durable.
      • * Vinyl plastic cover is not acceptable.
      • * Raw wood surface is not acceptable.
      • * Corrective action applies to entire sushi bar counter surface.
      • Date To Be Corrected By : 10-May-2024
      • - Duct tape and shelf liner rubber are not
      • acceptable surfaces for cooked food counter.
      • --> Repair and/or replace. Food contact surfaces
      • must be smooth, non absorbent, and easily cleanable and durable.
      • Date To Be Corrected By : 10-May-2024
      • - Styrofoam blocks covered in plastic wrap
      • are not an acceptable platform for cutting boards.
      • Platform risers must be constructed of smooth, non-absorbent,
      • easily cleanable and durable material.
      • --> Replace styrofoam blocks under cutting boards.
      • Date To Be Corrected By : 10-May-2024
      • Corrective Action(s):
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: -Provide acceptable written sanitation procedures.
      • Develop and submit a Sanitation Plan for review.
      • Date To Be Corrected By : 31-May-2024
      • Corrective Action(s):
      • Violation Score: 1

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